Brown Sugar Icebox Cookies

Brown Sugar Icebox Cookies

Recipe By : Fwd: FOODWINE List (Listserv

CMUVM.CSV.CMICH.EDU)

1 Preparation Time :

Categories : Cookies & Bars

Amount Measure Ingredient -- Preparation Method -- -- --

1 stick unsalted butter -- softened

1/2 cup light brown sugar -- packed

1/4 cup granulated sugar

1 large egg

1 1/2 teaspoons vanilla

1 2/3 cups flour

1/2 teaspoon baking soda

1/8 teaspoon salt

In a bowl, beat the butter with an electric mixer until fluffy. Add the

brown sugar and granulated sugar; beat until well blended. Beat in the egg

and vanilla until thickened. Beat in 2/3 cup of the flour along with the

baking soda and salt. Stir in remaining 1 cup flour; the dough will be soft.

Divide the dough in half. Wrap each half in wax or parchment paper or 6 log. Refrigerate until firm.

can be stored in a plastic bag and refrigerated for up to 1 week or frozen

for up to 2 months.)

350. Using a thin knife, slice each log

1/8 to 1/4 thick.

1 apart on a buttered cookie sheet. Bake for 10 to

minutes or until lighly golden.

VARIATIONS

Ginger Almond: Add 1/2 cup finely chopped crystallized ginger. Roll each log in 1/3 cup of finely chopped blanched almonds.

3 tablespoons of poppyseeds and 1 tablespoon of grated

lemon zest. Roll each log in 1 tablespoon of poppyseeds.

1 teaspoon freshly ground nutmeg,

1 teaspoon cinnamon and teaspoon ground cloves. If desired, roll each log in 1/3 cup of finely

chopped walnuts.

Coffee Edged: Roll each log in 1 1/2 tablespoons very finely group French

roast coffee.

1 cup finely chopped toasted pecans. Roll each log in

1/3 cup

finely chopped toasted pecans. - - - - - - - - - - - - - - - - - -